Quick banana and coconut chutney

1 Heat vegetable oil in a saucepan over medium heat. Add onion and salt and sauté for 4 to 5 minutes, until the onion is soft and sweet. Add grated ginger, turmeric, mustard seeds, cumin seeds, chilli flakes and cayenne pepper.

2 Sauté until fragrant, then add banana, vinegar and sugar. Simmer over medium heat for 5–8 minutes, stirring often, until the chutney starts to thicken. Add the desiccated coconut and mix well. Taste and add more salt or chilli if needed. Simmer for another minute or two until the chutney is thick and glossy, then allow to cool and store in a jar or airtight container in the fridge for up to 1 month. It tastes even better after a few days! A great condiment to serve with curries, grilled fish, rice and lentils, and tastes wonderful with a bitey cheddar on rye.